Pork Tenderloin with Mashed Cauliflower and Green Beans

Ingredients

• Pork tenderloin 6 oz
• Cauliflower 1.5 cups
• Green beans 1 cup
• Butter 1 tbsp
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the ingredients. Start by washing and trimming the green beans. Cut the cauliflower into small florets to ensure even cooking. Pat the pork tenderloin dry with paper towels and season it generously with salt and black pepper on all sides.
   Tip: Drying the pork helps it sear better and develop a nice crust.
2. Cook the pork tenderloin. Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot and shimmering, add the pork tenderloin. Sear it on all sides until golden brown, about 2-3 minutes per side. Then reduce the heat to medium, cover the skillet, and cook for another 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet and let it rest on a plate covered loosely with foil.
   Tip: Use a meat thermometer to check doneness for perfect results.
3. Cook the cauliflower. While the pork is cooking, bring a pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 8-10 minutes. Drain well and transfer to a bowl.
   Tip: Make sure to drain the cauliflower well to avoid watery mashed cauliflower.
4. Mash the cauliflower. Add the butter to the hot cauliflower and mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.
   Tip: For extra creaminess, you can add a splash of milk or cream if desired.
5. Cook the green beans. In the same pot used for the cauliflower, bring fresh water to a boil. Add the green beans and cook for 4-5 minutes until tender-crisp. Drain and season with a pinch of salt.
   Tip: Avoid overcooking green beans to keep their bright color and crunch.
6. Plate and serve. Slice the rested pork tenderloin into medallions. Plate the mashed cauliflower and green beans alongside the pork. Optionally, drizzle a little olive oil over the green beans for extra flavor.
   Tip: Letting the pork rest before slicing keeps it juicy.

Pro tips

• Always let meat rest after cooking to retain juices and tenderness.
• Use a meat thermometer to ensure pork is cooked safely and perfectly.